2 Homemade Christmas Cheesecakes

2 Homemade Christmas Cheesecakes. Delicious dessert recipes for any Holiday or Party. Nutty Cheesecake is topped with nuts and Cherry and White Chocolate Cheesecake has a yummy cherry syrup topping.

Nutty Cheesecake


Nutty Cheesecake



1/3 cup walnuts

2/3 cup roasted unsalted shelled pistachios

2 teaspoons pumpkin pie spice

8 ounces gingersnap cookies

1/2 cup crushed almonds

1/2 cup unsalted butter, melted


3 teaspoons unflavored gelatin

1/4 cup water

1 pound cream cheese, softened

1/2 cup sugar

1/4 cup honey

1 and 1/2 cups heavy whipping cream



Preheat oven to 425°F. Grease a 101/2-inch springform pan.

Roast walnuts and pistachios on an oven tray for 5 minutes. Sprinkle nuts with pie spice; roast for 1 minute longer. Cool. Process spiced nuts with cookies until chopped finely; transfer to a medium bowl, stir in almonds.

Reserve one-third of the nut mixture in a small bowl. Stir butter into remaining nut mixture. Press mixture evenly over base of tin; refrigerate for 30 minutes.

Meanwhile, make Cheesecake Filling.

Pour Cheesecake Filling into tin; top with reserved nut mixture. Cover; refrigerate overnight.


Sprinkle gelatin over the water in a small heatproof measuring cup; stand cup in a small saucepan of simmering water.

Stir until gelatin dissolves; cool for 5 minutes.

Beat cream cheese, sugar and honey in a medium bowl with an electric mixer until smooth; beat in cream, then stir in gelatin mixture.


Cheesecake can be made a day ahead; keep covered in the refrigerator. Makes 16 slices,

Keywords: dessert, cheesecake,

Cherry and White Chocolate Cheesecake



Cherry and White Chocolate Cheesecake


12 ounces cream cheese

3 tablespoons butter

4 and 1/2 ounces chocolate graham crackers

4 and 1/2 ounces white chocolate

1/4 cup heavy whipping cream

1/2 cup sugar

1 egg

9 and 1/2 ounces frozen seeded cherries

1/4 cup sugar

2 teaspoons cornstarch

1 and 1/2 tablespoons butter

1 tablespoon water


Bring the cream cheese to room temperature.

Preheat oven to 300°F. Grease deep 8-inch round closed springform pan; line side with parchment paper, extending paper 2 inches above side.

Melt butter. Process crackers until fine; add butter, process until combined. Press cracker mixture firmly over base of pan; refrigerate 30 minutes.

Break chocolate into small saucepan, add cream; stir over low heat until smooth. Cool completely.

Beat cream cheese, sugar and egg in a small bowl with an electric mixer until smooth. Stir in cooled chocolate mixture. Pour mixture into pan; smooth surface.

Bake the cheesecake about 1 hour. Cool in oven with the door ajar. Refrigerate cheesecake overnight.

Make Cherry Syrup.

Drizzle cheesecake with Cherry Syrup.


Stir ingredients in a medium saucepan over medium heat until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, about 2 minutes. Cool completely.


Makes 12 slices.

Keywords: dessert, recipe, cheesecake

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